Macaroni Pie is a popular holiday dish or anytime dish for Caribbean people and also in the American South where it is simply referred to as Baked Mac and Cheese.
Most Caribbean versions of macaroni pie have egg in it. I don’t use egg and I have a very cheesy, albeit a bit looser version of macaroni pie. They are both good in their own right, but here is my version without the egg and you make the choice which you like better. I use three types of cheese- cheddar, provolone and pepper jack. You can use any varieties of melting cheeses you like. A cousin of mine uses mozzarella in hers and it is really good as well. Or you can be a purist and just use all cheddar.
Mireille’s Macaroni Pie:
1 pound elbow macaroni
2 tablespoons butter
2 pounds grated cheese
4 cups evaporated milk
2 teaspoons Caribbean Spice Blend (please contact me for info on purchasing this spice blend)
1 tablespoons Italian flavored bread crumbs
Preheat oven to 350 F.Boil macaroni according to package instructions. While the macaroni is cooking, heat the evaporated milk until warm. As soon as it begins to boil, turn off heat.
Drain macaroni as soon as it is finished cooking. Add butter and spice blend and stir to combine. In a 9 x 12 baking dish, pour in macaroni.
Add cheese, reserving 1/4 cup, to warm milk and stir until cheese is melted into a homogenous sauce. Pour over macaroni and stir to combine. Sprinkle bread crumbs on top. Sprinkle reserved 1/4 cup of cheese on top of breadcrumbs.
Place in oven and bake for 45 minutes. Remove from oven and allow to cool for 15 minutes for pie to set.